Corn & Tomatillo Sauce

Tomatillos, a mainstay of Mexican cooking, have a slight bitter-lemon taste. You may want to parboil them for a few minutes before grilling. The corn serves as -the binder and also provides a milky sweetness. You can purée the sauce, but I prefer it a little chunky.

You can freeze this sauce or it will keep refrigerated for up to 3 days-longer, tf you use stock in place of cream.

2 ears of fresh corn, husked, or I cup canned corn kernels, drained

8 tomatillos, husk removed

1—2 small jalapeño peppers

1 large ripe tomato

vegetable oil for brushing

1 tablespoon butter

1 medium white onion, finely chopped (about 1 cup)

4 garlic cloves, finely chopped

1 teaspoon salt

1 teaspoon black pepper

1/2 cup heavy cream, veal, or chicken stock

Light a charcoal fire in An outdoor grill. When the charcoal is gray and, hot, place the corn, tomatillos, jalapeños, and the tomato on the grill. Brush the vegetables with oil, cover, and roast for about .15 minutes, turning once and brushing again with the oil. Remove and peel the tomato while still warm. Dice the tomato, peppers, and tomatillos, and set aside.

Strip the kernels from the corn by cutting away from you with a sharp knife over a bowl. Quarter the jalapeño peppers and remove the seeds and veins. (Leave them in if you prefer a hotter sauce).

Melt the butter in a medium saucepan, over medium-low heat and saut6 the onion and garlic for 6-8 minutes, until translucent. Add the tomato,, corn, peppers, tomatillos, salt, and pepper and sauté for another 5 minutes. Add the cream, stir, bring to a boil, and reduce by one-half, about 10 minutes. Ladle over fish or fowl and serve hot.